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This Blazing Beef and Bean Chili is hot stuff. A dynamite mix of chili powder, red pepper flakes and cayenne, mingled with intense cocoa powder, sweet tomatoes, fiber-rich beans and well-seasoned meat, it can rival any Lone Star chili joint. In a big bowl or piled atop a hot dog or fries, this one is a Chilympic winner.
2 tbsp olive oil
2 medium white onions, chopped
1 large red bell pepper, diced
2 large garlic cloves, minced
¼ cup chili powder
1 tbsp ground cumin
1 tbsp paprika
1 tbsp cocoa powder
2 tsp kosher salt
1 tsp dried oregano
1 tsp crushed red pepper flakes
1 tsp brown sugar
½ tsp freshly ground black pepper
¼ tsp cayenne pepper
2½ lbs ground beef
1 (28oz) tin diced tomatoes
1 (5.5oz) tin tomato paste
1 cup beef broth
2 tbsp apple cider vinegar
2½ cups canned red kidney beans, rinsed and drained
Shredded cheddar or Monterey Jack cheese
Sliced jalapeno pepper
1) In a large soup pot, heat olive oil over medium heat. Add onions and stir often, cooking 4 minutes. Add diced red pepper, garlic, chili powder, cumin, paprika, cocoa powder, salt, oregano, red pepper flakes, brown sugar, black pepper and cayenne pepper. Cook for 1 minute to combine spices, stirring continuously. Add the ground beef and cook 10 minutes until no longer pink. Break beef up with a wooden spoon as it cooks. Add diced tomatoes, tomato paste, beef broth and cider vinegar. Bring to a boil over high heat. Reduce heat to low, cover and simmer 45 minutes, stirring occasionally. Add kidney beans and simmer uncovered for 15 minutes more.
2) Serve topped with sour cream, cheddar on Monterey Jack cheese, sliced jalapeño and/or fried tortilla strips (cut corn tortillas into thin strips, fry in 1-inch of oil for 1-2 minutes and season with a little salt).
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